Mango Papaya Chutney
condiment, indian, pickles
2 mangoes, peeled, seeded, cut into 1; /2 inch pieces
2 medium to 3 md papayas, peeled, seeded, cu; t inot 1/2 inch pieces
1 cup cider vinegar
1 cup packed brown sugar
1/2 cup raisins
2 tablespoon finely chopped fresh peeled ginger
1 teaspoon finely chopped garlic
1 teaspoon finely chopped fresh hot chillies
1 teaspoon ground allspice
1 tablespoon salt
Measure fruits to yield 7 cups. Place in a large cooking pot. Add vinegar; bring to boil over high heat. Reduce heat, simmer for 10 minutes, stirring occasionally. Stir in remaining ingredients; simmer for about one hour, until mango in tender, stirring occasionally. Transfer chutney to a bolw; cover; refrigerate. Store for 2-3 days before using. For longer storage, ladle into hot sterilized jars with lids and store in cool dark place. Makes 4 cups.
Origin: Appeal, Spring issue Shared by: Sharon Stevens.
Yield: 4 servings